Brioche

This light French specialty, so rich in butter and eggs, is said to have gotten its name from the French word brier, which means “to pound.” I assume this relates to the dough’s lengthy kneading process, which long ago, before electric mixers, simply meant pounding the dough until it reached the desired consistency.

The most typical shape for brioche is a round fluted base with slightly sloping sides and a round knot on top. This shape can be used for individual servings or f